KR20140009303A - Carbonate-retaining agent for carbonated drink - Google Patents

Abstract

[PROBLEMS] An object of the present invention is to provide a material capable of suppressing a change in flavor including a feeling of drinking when suppressing the loss of carbonic acid over time. [Solution] By adding water-soluble soybean polysaccharides to non-alcoholic carbonated beverages, by suppressing the loss of carbonic acid with time, the carbonated beverages can be kept for a long time. The change could be suppressed.

Description

Carbonated oil retainer of carbonated beverages {CARBONATE-RETAINING AGENT FOR CARBONATED DRINK}

TECHNICAL FIELD The present invention relates to a carbonated beverage for maintaining a carbonated beverage, which can suppress a change in flavor including a feeling of drinking.

Carbonated drinks are widely consumed as beverages which enjoy a refreshing feeling when ingested, and have been widely used, for example, in alcoholic beverages such as beer, sweet drinks such as cola and cider, and juice-containing carbonated beverages.

The carbonated beverage not only imparts a refreshing characteristic peculiar to carbonic acid, but also improves the taste of the beverage by stimulation of carbonic acid, thereby making it possible to drink more deliciously. Such a refreshing feeling and flavor are influenced by the amount of carbonic acid to contain, and when the carbonic acid in the carbonated beverage is reduced, the refreshing feeling is hardly felt, and the effect of improving the taste of the beverage is reduced.

For example, when a carbonated beverage filled in a container such as a can or a PET bottle is drunk in a cup or the like, immediately after pouring, the refreshing effect of the carbonic acid can be obtained, but the carbonic acid is rapidly lost, making it difficult to feel the refreshing feeling and not being able to drink deliciously. There is. In addition, if a carbonated beverage is filled in a PET bottle, it is often not possible to consume it at one time. In that case, the quality of the sensation and flavor that touches the mouth is due to the loss of carbonic acid in the remaining carbonated beverage over time. Because of this change, there is a problem that it is impossible to drink deliciously as a carbonated beverage.

As a method of preventing the loss of carbonic acid over time, there is a method of generating fine bubbles of carbon dioxide and supplying the liquid to the beverage (Patent Document 1). In this method, a dedicated machine is required, and versatility is insufficient, for example, the manufacturing process of a drink is complicated.

Moreover, although the technique of using pea protein as an foaming substance of foamed alcoholic beverage of beer form, and the improvement substance of foam retention is disclosed (patent document 2), the protein foaming agent is used 0.5% with respect to carbonated drinks, The effect is anxious, and the technique which improves flavor is calculated | required.

Patent Document 1: Japanese Patent Publication No. 2009-100705 Patent Document 2: Japanese Patent Laid-Open No. 2005-323585

From the above background, an object of the present invention is to provide a material capable of suppressing a change in flavor including a feeling of drinking when suppressing the loss of carbonic acid over time.

The present inventors have intensively studied the above problems, and as a result, by adding a water-soluble soy polysaccharide to a non-alcoholic carbonated beverage, the carbonic acid of the carbonated beverage is maintained for a long time by suppressing the loss of carbonic acid over time. From the flavor just after opening, it discovered that the change of the flavor at the time of drinking after preservation can be suppressed, and came to solve the subject of this invention.

That is,

(1) Carbonic acid fats and oils of a non-alcoholic carbonated beverage containing a water-soluble soybean polysaccharide.

(2) A carbonic acid retention method for a non-alcoholic carbonated beverage, comprising adding the carbonic acid retaining agent according to (1).

(3) A method for producing a non-alcoholic carbonated beverage, which comprises adding the carbonic acid fat keeping agent according to (1).

(4) Use of a water-soluble soy polysaccharide as a carbonate retainer for non-alcoholic carbonated drinks.

to be.

This invention can suppress the loss of carbonic acid with time of a non-alcoholic carbonated beverage, and can suppress the change of the flavor, including the feeling at the time of drinking by this effect. According to the present invention, after opening the carbonated beverage contained in the container, the carbonated beverage with a refreshing feeling can be drinkable even if time passes.

(Raw material)

As a raw material of the water-soluble soybean polysaccharide contained in the carbonic acid retaining agent of the present invention, one derived from cotyledon of soybean is preferable, and a by-product that is produced as a by-product when producing tofu, soybean protein, or the like can be used. In the case of using a paper-containing paper, flavor deterioration due to oxidation due to heating of the oil contained therein may occur, and preferably, a paper obtained from skim soybeans is preferably used. Most preferably, it is most preferably used by-products that are by-products in the process of producing the separated soy protein.

(Method for preparing water-soluble soybean polysaccharide)

The water-soluble soybean polysaccharide is obtained by, for example, adding water to the sewage by-product produced in the process for producing the separated soy protein, followed by solid-liquid separation of the slurry extracted by heating at a temperature exceeding 100 ° C by centrifugation, purification of the supernatant, and drying. Lose.

As pH at the time of heat-processing a busy paper, Preferably, pH is 3 or more and 7 or less, More preferably, pH is more than 4 and 6 or less. If the pH is too high, the flavor or color tone may deteriorate. If the pH is too low, the low molecular weight of the water-soluble soy polysaccharide may proceed too much, and in this case, the effect of the present invention is lowered, which is not preferable. not.

Heating temperature is temperature exceeding 100 degreeC, Preferably it is more than 100 degreeC and 130 degrees C or less. If the temperature is too low, the extraction rate of the water-soluble soy polysaccharide may decrease, and if the temperature is too high, the low molecular weight of the water-soluble soy polysaccharide may proceed too much, and in such a case, the effect of the present invention is lowered, which is undesirable. not.

(Sterilization)

It is preferable to sterilize water-soluble soybean polysaccharide at the time of manufacture as needed. Sterilization can be carried out by any method, and high temperature sterilization such as UHT, retort sterilization, electromagnetic sterilization, high temperature vacuum sterilization, ozone sterilization, electrolytic water sterilization, and indirect heat sterilization can be exemplified.

(dry)

It is preferable to dry a water-soluble soybean polysaccharide as needed. As a drying method, a well-known method can be used and a freeze drying method, the spray drying method, the shelf drying method, the drum drying method, the belt drying method, the fluidized bed drying method, the microwave drying method, etc. can be illustrated. As for moisture after drying, 10% or less is preferable from a viewpoint of storage property.

(Carbonate keeping agent)

The carbonic acid retainer of the non-alcoholic carbonated beverage according to the present invention can suppress the loss of carbonic acid over time after opening of the carbonated beverage, and can suppress the change of flavor including the feeling when drinking. Say that.

In the present invention, the effect of suppressing the loss of carbonic acid over time after the opening of the non-alcoholic carbonated beverage is evaluated by the feeling of carbonation and the duration of carbonic acid. Here, the feeling of carbonation evaluates the stimulus coming from the carbonic acid immediately after drinking the carbonated beverage, and the feeling of sustained carbonation evaluates the persistence of the stimulation of the carbonic acid remaining on the tongue after drinking the carbonated beverage.

That is, the higher the stimulus of carbonic acid and the longer the duration of the stimulation of carbonic acid, the more the carbonic acid beverage and the sustained carbonic acid feel of the carbonated beverage are maintained.

(Non-alcoholic Carbonated Drink)

The non-alcoholic carbonated beverage according to the present invention includes carbonated water containing carbon dioxide, sweet carbonated beverages, fruit juice-containing carbonated beverages, and non-fermented beer flavored carbonated beverages in any one of the steps for preparing a beverage. Soft drinks containing carbonic acid are included. Preferably, it is a carbonated beverage which does not add ethanol and does not contain an alcohol content substantially without including the ethanol fermentation process at the time of manufacture. As a sweet soda, cider, lemonade, cola, etc. can be illustrated.

(Manufacturing method of non alcoholic carbonated beverages)

As for the method of obtaining the non-alcoholic carbonated beverage containing the carbonic acid retainer of the present invention, a method which is usually used can be used. For example, in the case of carbonated beverages such as cider, lemonade, and cola, when the sweeteners such as sugar, glucose, and isosaccharide are dissolved in water to make syrup, the syrup containing the carbonic acid retainer is dissolved together with these sweeteners to contain the carbonic acid retainer. It is done. The syrup solution contains fruit juice, organic acids, such as citric acid, a fragrance, etc. as needed. The method thus obtained is filled into a container, filled with carbon dioxide gas or water in which carbon dioxide is press-filled, and then fired to form a carbonated foamed beverage or after filling the solution with carbonic acid gas. To form a carbonated beverage.

In addition, for example, in the production of a non-fermented beer flavored carbonated beverage, a step performed in the production of a normal non-fermented beer flavored carbonated beverage is employed. If an example is shown, after boiling the primary raw material liquid containing the carbonic acid fat keeping agent and malt extract of this invention as a raw material, a hop extract liquid and a fragrance | flavor will be added, it will heat again, and it prepares by adding carbonic acid by a carbonation process. . If necessary, in each step, the precipitate may be separated off by filtration, centrifugation or the like. Moreover, you may add carbonated water after making the said raw material liquid thick. By using the manufacturing process of a normal soft drink, they can prepare beer flavored carbonated beverage with favorable flavor simply, without having a fermentation facility. Precipitation is removed before the carbonation step or the carbonated water addition step, so that the causative agents of sediment and scavenging can be removed, which is more preferable. Moreover, sterilization operation can also be performed as needed before a carbonation process and the addition process of carbonated water.

When the non-alcoholic carbonated beverage prepared by the above method is used in a container such as a cup, the carbonic acid and the carbonic acid persistence are satisfactory for at least 60 minutes, and the mouth feels good.

In addition, even when the lid is opened once with a carbonated beverage filled in a PET bottle, the carbonated beverage and the long-lasting feeling of the carbonated beverage are good for at least one day, and the mouth feels good.

Even if the carbonic acid retainer of the present invention is added to an alcoholic carbonated beverage such as beer, the carbonic acid and the carbonic acid persistence are not good. Thus, the effect of suppressing the loss of carbonic acid over time of the present invention is exerted on the non-alcoholic carbonated beverage.

As for the addition amount of the carbonic acid retainer in this invention, 0.005 weight%-0.5 weight% are preferable as a solid content in a carbonated beverage, More preferably, 0.01 weight%-0.1 weight% are preferable. When there is little addition amount, an effect may become inadequate, and even if too much, an effect does not differ and it may affect flavor.

In this invention, another emulsifier and stabilizer can be used suitably in the range which does not affect the effect of this invention.

(Evaluation method of non alcoholic carbonated beverages)

The non-alcoholic carbonated beverage obtained by the present invention is evaluated by clarification and sensory evaluation.

(Clarity)

The carbonated beverage immediately after preparation is visually evaluated, and if it is transparent without haze, it is passed. If it is hazy, it is rejected.

(Sensory evaluation)

The effect of suppressing the loss of carbonic acid over time after the opening of the carbonated beverage is evaluated by comprehensively evaluating the feeling of carbonation and the duration of carbonic acid.

The feeling of carbonation and the duration of carbonation is evaluated when the carbonated beverage is preserved in a cup and when stored in a PET bottle.

(Sensory evaluation in accordance with the cup)

Immediately after the preparation of the carbonated beverage prepared by adding the carbonic acid retaining agent of the present invention (0 minutes), and when the carbonated beverage was slowly poured into a cup and stored at 20 ° C. for 60 minutes, the carbonated feeling and the carbonic acid sustainability of the carbonated beverage were evaluated. . Four panelists evaluated 1 to 5 points for the carbonated beverages immediately after preparation (0 minutes) and the carbonic acid sustainability of the carbonated beverages that were stored immediately after preparation (0 minutes) and for 60 minutes. The average is calculated. The stronger the carbonated feeling, the longer the carbonated feeling lasts, the higher the score. Next, the difference between the value of the carbonated beverage stored for 60 minutes and the value immediately after preparation (0 minutes) is calculated. The total of the difference computed each of a feeling of carbonation and a feeling of carbonic acid persistence is made into sensory evaluation. In other words,

Sensory evaluation (point) = (Average value of carbonic acid feeling of 60 minutes after preparation-mean value of carbonic acid feeling immediately after preparation (0 minutes)) + (Average value of carbonic acid longevity feeling of preparation-60 minutes after preparation (0 minutes) Average value of persistence)

Calculated by the formula

If this sensory evaluation point is -3.5 or more, the carbonic acid feeling and the carbonic acid sustainability of a carbonated beverage can be maintained, and it is set as a pass.

(Evaluation when we saved in PET bottle)

For the carbonated beverage contained in a PET bottle, immediately after preparation of the carbonated beverage prepared by adding the carbonic acid retaining agent of the present invention (0 minutes), and for one day storage at 20 ° C, the carbonic acid feeling and the carbonic acid persistence of the carbonated beverage were evaluated. . The evaluation method is the same as that in the case where a carbonated beverage is poured into a cup.

If a sensory evaluation point is -2.0 or more, the carbonic acid feeling and the carbonic acid sustainability of a carbonated beverage can be maintained, and it is set as a pass.

Example

An example is described below. In addition, both a part and a% mean a basis by weight.

(Production example of water-soluble soybean polysaccharide)

The slurry which added 2 parts of water to 1 part of by-products in the process of manufacturing a separate soybean protein was adjusted to pH 5.0 with hydrochloric acid, and it heated at 120 degreeC and 1.5 hours by autoclave. The slurry after heating was centrifuged with a centrifuge (5000 G), and supernatant was obtained. After the supernatant was purified, water-soluble soy polysaccharide A was obtained by freeze drying.

Experimental Example

(Addition amount)

From 500 g of carbonated water (Cerio Corp. Co., Ltd. product name: Cerio Co., Ltd.) in a commercially available PET bottle, 25 g of carbonated water was removed and instead 0.02%, 0.1%, 0.2%, 1%, 2 of the water-soluble soy polysaccharide A 25 g of%, 10% and 20% aqueous solutions were added to make 500 g, and the concentrations of the water-soluble soy polysaccharides A in the carbonated beverage were 0.001%, 0.005%, 0.01%, 0.05%, 0.1%, 0.5%, respectively. It was made to be 1.0%, and after covering a lid, it was reversed three times slowly, and the whole was made uniform, and the carbonated beverage containing the carbonic acid retainer of this invention was obtained.

As shown in Table 1, the sensory evaluation point became -2.0 or more at 0.005% to 1.0% of the amount of the carbonic acid retainer added in the carbonated beverage, resulting in good results. When the amount added was 0.001%, the effect as a carbonate retainer was low. Moreover, there was no difference in effect at the addition amount of 0.5% and 1.0%, and even if the addition amount was added at 0.5% or more, there was no difference in the effect.

(Application example to carbonated water)

(Example 1)

From 500 g of carbonated water (Cerio Corporation Co., Ltd .: brand name Kario carbonated water) contained in a commercially available PET bottle, 25 g of carbonated water was removed, and instead, 25 g of a 1% aqueous solution of water-soluble soy polysaccharide A was added to make 500 g. After covering the lid, the mixture was slowly inverted three times to make the whole uniform, thereby obtaining a carbonated beverage containing the carbonic acid retainer of the present invention.

(Comparative Example 1)

In Example 1, it carried out similarly except adding 25g of water instead of the water-soluble soybean polysaccharide aqueous solution.

(Comparative Example 2)

In Example 1, it carried out similarly except using xanthan gum (SANEIGEN FFI Co., Ltd. make: brand name ACACE) instead of water-soluble soybean polysaccharide.

(Comparative Example 3)

In Example 1, it did similarly except using pectin (San AG FFI make: brand name SM777) instead of water-soluble soybean polysaccharide.

(Comparative Example 4)

In Example 1, it carried out similarly except having used the indigestible dextrin (Mattani Kagaku Co., Ltd. brand name Fibersol-2H) instead of water-soluble soybean polysaccharide.

(Comparative Example 5)

In Example 1, polydextrose (Danisco Japan Co., Ltd. make: brand name ultra) was similarly used instead of water-soluble soybean polysaccharide.

(Comparative Example 6)

In Example 1, it carried out similarly except using octenyl succinic-acid starch (Mutani Kagaku Co., Ltd. make: brand name Emulstar-A1) instead of water-soluble soybean polysaccharide.

(result)

As the result of Table 2 shows, in Example 1 which added the water-soluble soybean polysaccharide, clarity was good and the score of the sensory evaluation was also -3.0, and it passed. On the other hand, the addition of no additives or other polysaccharides as in Comparative Examples 1 to 6 also resulted in poor sensory evaluation. The clarification property was also not good about what added the xanthan gum of the comparative example 2.

By adding the water-soluble soybean polysaccharide, the carbonic acid feeling and the carbonic acid persistence of the carbonated beverage following the cup can be maintained, and a refreshing carbonated beverage can be prepared by suppressing the loss of carbonic acid over time.

(Application example to carbonated water)

(Example 2)

25 g of carbonated water was removed from 500 g of the carbonated water (Cerio Corporation Co., Ltd. make: brand name carbonated carbonated water) in a commercially available PET bottle, and instead, 25 g of a 1% aqueous solution of the water-soluble soy polysaccharide A was added to make 500 g. After covering the lid, the mixture was slowly inverted three times to make the whole uniform, thereby obtaining a carbonated beverage containing the carbonic acid retainer of the present invention. About this carbonated beverage, what was preserve | saved for one day immediately after preparation and at 20 degreeC was evaluated.

(Comparative Example 7)

In Example 2, it carried out similarly except adding 25g of water instead of the water-soluble soybean polysaccharide aqueous solution.

(Comparative Example 8)

In Example 2, it carried out similarly except using xanthan gum (San-Aigen FFI Co., Ltd. make: brand name Ace) instead of water-soluble soybean polysaccharide.

(Comparative Example 9)

In Example 2, it did similarly except using pectin (SANEIGEN FFI Co., Ltd. make: brand name SM777) instead of water-soluble soybean polysaccharide.

(Comparative Example 10)

In Example 2, it carried out similarly except having used the indigestible dextrin (Mattani Kagaku Co., Ltd. brand name Fibersol-2H) instead of water-soluble soybean polysaccharide.

(Comparative Example 11)

In Example 2, polydextrose (Danisco Japan Co., Ltd. make: brand name ultra) was similarly used instead of water-soluble soybean polysaccharide.

(Comparative Example 12)

In Example 2, it carried out similarly except using octenyl succinic-acid starch (Mutani Kagaku Co., Ltd. make: brand name Emulsta-A1) instead of water-soluble soybean polysaccharide.

As the result of Table 3 shows, in Example 2 which added the water-soluble soybean polysaccharide, the clarity was favorable and the score of the sensory evaluation also passed -1.5 point. On the other hand, even if it added no additives and other polysaccharides like Comparative Examples 7-12, the sensory evaluation was not good.

Even when the lid was opened once with a carbonated beverage filled in a PET bottle, it was found that the carbonated beverage and the sustained carbonic acid feeling of the carbonated beverage could be maintained for at least one day. By adding a water-soluble soybean polysaccharide, the loss of carbonic acid with a long time can be suppressed and a carbonated beverage with a refreshing feeling can be prepared.

(Application example to non-fermentation beer flavor carbonated drinks)

(Example 3)

The formulations shown in Table 4 were mixed (primary mixed), boiled for 15 minutes, and then secondaryly mixed with the formulations shown in Table 5, and filter paper filtered for clarification. Thereafter, carbonated water was added for carbonate provision according to Table 6. In addition, the hop extract liquid was mix | blended so that the hop pellet might be 1 weight% in water, and it boiled for 1 hour, and extracted the bitterness component, and remove | eliminated unnecessary fraction by filter paper filtration. The amount of malt extract used was 3.3% by weight of the final beverage in terms of dry matter.

As the result of Table 7 shows, in Example 3 which added the water-soluble soybean polysaccharide, the clarity was good and the sensory evaluation score also passed -2.5 point. On the other hand, if the water-soluble soy polysaccharide was not added as in Comparative Example 13, the sensory evaluation was poor.

Comparative Example 14 (Alcoholic Carbonated Drink)

From 350 g of beer in a commercial can (Sapporo Viru Co., Ltd. product name: Ebisu Viru), 65 g was removed, and instead, 15 g of a 1% aqueous solution of water-soluble soy polysaccharide A was added to 300 g. The whole was made uniform and the alcoholic carbonated beverage was obtained.

As the result of Table 8 shows, in Comparative Example 14 in which the water-soluble soy polysaccharide was added to beer as an alcoholic carbonated beverage, the sensory evaluation was poor.

By adding a water-soluble soybean polysaccharide, the loss of carbonic acid over time of the non-alcoholic carbonated beverage can be suppressed, and by this effect, a change in flavor including the feeling of drinking can be suppressed. According to the present invention, after opening the carbonated beverage contained in the container, the carbonated beverage with a refreshing feeling can be drinkable even if time passes.

Claims (4)

Carbonic acid fat retainer of a non-alcoholic carbonated beverage containing a water-soluble soybean polysaccharide. The carbonic acid retainer of Claim 1 is added, The carbonic acid retention method of a non-alcoholic carbonated drink. The carbonic acid fat keeping agent of Claim 1 is added, The manufacturing method of non-alcoholic carbonated beverage. Use of a water-soluble soy polysaccharide as a carbonic acid retainer for non-alcoholic carbonated beverages.